Lemon Blueberry Cheesecake Bars

• Salted butter, melted – ½ cup (113g)
• Graham cracker crumbs – from 9 full sheets (135g), crushed

• Cream cheese, softened – 8 ounces (226g)
• Large egg – 1 (approx. 50g)
• Granulated sugar – ⅓ cup (67g)
• Lemon zest – 1 teaspoon (from 1 lemon)
• Lemon juice – from 1 whole lemon (about 2–3 tablespoons or 30–45ml)
• Vanilla extract – 1 teaspoon (5ml)
• Fresh blueberries – 1 cup (150g)

Preheat oven to 350°F (177°C).

In a bowl, crush graham crackers into fine crumbs (use a food processor if preferred).

Mix the melted butter into the graham cracker crumbs until fully combined.

Press the crust mixture into the bottom of a parchment-lined 8x8-inch (20x20 cm) baking pan.

To prepare the filling, microwave the cream cheese for about 90 seconds until softened.

In a separate bowl, mix the softened cream cheese with the egg, granulated sugar, vanilla extract, lemon zest, and freshly squeezed lemon juice. Stir until smooth.

Pour the cheesecake filling evenly over the crust.

Sprinkle fresh blueberries over the top.

Bake for 40–45 minutes, or until the center is set and the edges are lightly golden.

Allow to cool for at least 2 hours before slicing into bars.